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Chocolate Mint Cookies Recipe

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Of all my cookie recipes, these are my family's favorites. When they're given a choice between them and store-bought mint cookies, these win hands down.
TOTAL TIME: Prep: 35 min. Bake: 10 min./batch
MAKES:54 servings
TOTAL TIME: Prep: 35 min. Bake: 10 min./batch
MAKES: 54 servings

Ingredients

  • 3/4 cup butter
  • 1-1/2 cups packed dark brown sugar
  • 2 tablespoons water
  • 2 cups (12 ounces) semisweet chocolate chips
  • 2 eggs
  • 2-1/2 cups all-purpose flour
  • 1-1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 packages (4.67 ounces each) mint Andes candies, halved

Nutritional Facts

1 serving (2 each) equals 108 calories, 5 g fat (3 g saturated fat), 15 mg cholesterol, 82 mg sodium, 16 g carbohydrate, 1 g fiber, 1 g protein.

Directions

  1. In a small heavy saucepan, combine the butter, brown sugar and water; cook over low heat until butter is melted. Remove from the heat; stir in chips until melted.
  2. Transfer to a large bowl; cool for 10 minutes. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; gradually add to the chocolate mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
  3. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until surface cracks. Remove to wire racks. Immediately place half of a mint candy on each cookie. Let stand until candy begins to melt; spread with a knife. Yield: about 9 dozen.
Originally published as Chocolate Mint Cookies in Best of Country Cookies 1999, p73

Nutritional Facts

1 serving (2 each) equals 108 calories, 5 g fat (3 g saturated fat), 15 mg cholesterol, 82 mg sodium, 16 g carbohydrate, 1 g fiber, 1 g protein.

Reviews for Chocolate Mint Cookies

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
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3 Star
 (1)
2 Star
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MY REVIEW
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MY REVIEW
Reviewed Aug. 18, 2014

"I had Andes chips that I wanted to use, so instead of melting them on the top I stirred them into the cookie dough. Hot out of the oven they were crispy on the outside and soft inside. As they cooled they got more crispy. I prefer a soft cookie and maybe melting the chocolate mint on the top would help with that a little, but not to make it as soft as I prefer.

If you like a crispy cookie, this may be for you."

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